----------------------------------DRESSING----------------------------------
    1/3 c  White wine vinegar

      1 tb Olive oil, extra light

      1 ts Dill weed

    1/4 ts Salt

    1/4 ts Dry mustard

    1/8 ts Pepper

-----------------------------------SALAD-----------------------------------
      5 oz (2 cups) rotini pasta

      1 c  Sliced carrots

      1 c  Cut 1" fresh green beans

    1/2 c  Red bell pepper strips

      4    Green onions, sliced (1/2c)

      8    Cherry tomatoes, quartered

    1/2 c  Sliced cucumber

      3 oz (1/2 c) cubed low fat

           -mozarella cheese
  1. In a jar, combine all dressing ingredients, and shake well.

  2. Cook pasta in 3 quarts boiling water to desired doneness, adding carrots

  and green beans during the last 2-4 minutes or pasta cooking time. Drain;
  rinse thoroughly with cold water to cool rapidly.
  3. In a  large serving bowl, combine cooled pasta mixture and remain- ing

  salad ingredients. Pour dressing over salad; toss gently.
  Nutritional info: per cup, 130 calories, 4 gms fat; Dietary exchanges, 2
  breads, 1 vegetable, 1 fat Makes 8 1 cup servings.
  Source: Pillsbury Fast and Healthy Magazine, May-June 1994 Typed for you by
  Linda Fields, Cyberealm BBS Watertown NY 315-786-1120